Dan's Vegan Birthday Dinner

Dan requested Vegan Burgers for his birthday dinner. 

 Good Idea Dan!

Kidney Beans soaked for 8 hours today. Dan rinsed them and then cooked them off. He covered the beans with water, seasoning with Sea Salt, Black Pepper, Cumin, Coriander, Chili Fake, whole Garlic and Extra Virgin Olive Oil. He simmered the beans on medium heat, uncovered until tender. I strained them once they cooled.

Burger Ingredient Mise: Red and Green Bell Pepper, Serrano Chile, and Red Onion

Veggies seasoned with sea salt, dried basil, cumin powder and cayenne pepper. Lightly sauteed.

Rolled Oats ground into a flour in a coffee grinder. 

Yielded about 1/2 cup. We used the flour as a binding agent. It worked out really well and gave the outside of the burger a golden crust when cooked off.

The cooked beans, veggies and oat flour were placed in a bowl and  mixed up until the components held together to form a patty. 

Baked at 350 degrees for about 30 minutes.

 

BURGER TOPPINGS

Pickle Ingredients: Cucumbers, Apple Cider Vinegar, Water, Sea Salt, Fairly Traded Evaporated Cane Sugar, Garlic, Dill Flowers, Mustard Seeds, Coriander, Cumin, Caraway, Black Peppercorns, Chili Flakes.

 

Mustard Ingredients: Organic Apple Cider Vinegar, water, Organic Mustard Seed, Salt, Organic Spices.

Arugula Salad with leftover Kidney Beans, Red Bell Pepper, Cucumber, Vine-ripe Tomato, Flat Leaf Parsley, Dill, Extra Virgin Olive Oil, Apple cider Vinegar and Sea Salt.

 Dan toasted an Iggy's Roll (vegan) and pan fried his burger. He was really excited about the toppings!

I placed my burger on a heaping pile of salad! So good! I was a huge fan of the Dijon Mustard... Dan was very happy with his burger. We each ate 2 and feel comfortably full.

Happy 27th Birthday Dan!